Risotto all’Isolana

Name: Risotto all’Isolana (Risotto Isola-Style)
Yield: For 4
Cuisine: Italian
Ingredients: 1 litre (1¾ pints) chicken stock; 400 g (14 oz) vialone nano or arborio rice; 400 g (14 oz) vialone nano or arborio rice; 85 g (3½ oz) unsalted butter; 1 onion, finely chopped; 300 g (10½ oz) luganiga sausage; salt and plenty of freshly ground black pepper; salt and plenty of freshly ground black pepper; salt and plenty of freshly ground black pepper; 60 g (2 oz) parmesan cheese, grated; 1 tsp ground cinnamon

Risotto Isola-Style

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Isola, south of Verona, is the area from which this remarkable risotto comes. The unique use of cinnamon reflects the influence of nearby Venice, which imported spices from the East during the Middle Ages.

Ingredients

300 g (10½ oz) luganiga sausage
1 onion, finely chopped

Europe
Italy
Verona
Main course
Venice
Mediterranean

Method

Take the sausagemeat out of its skin and crumble it. Gently fry the meat and onion in 55 g (1¾ oz) of the butter until the onion is translucent and the meat is slightly browned.

Prepare the risotto in the usual way, then remove from the heat, add the cinnamon and the rest of the butter and stir to mix well. Serve topped with the Parmesan chee